Nucky Thompson

Nucky Thompson is a Scotch whisky, which sets the framework for how to approach it: a spirit made in Scotland from malted barley and, in the case of blends and grain whiskies, other cereal grains, then matured in oak. The listing doesn't state an age, region, cask type or strength, so check the label for those details. What follows describes what Scotch of this kind typically offers, not a measured profile of this bottling. Expect a base of cereal and malt sweetness, the biscuity, slightly bready note that comes from barley. Oak usually adds vanilla, light toast and a gentle spice, and ex-bourbon casks tend to push toward honey and soft fruit. If the whisky has any peat influence, a trace of smoke or coastal salinity may show up on the finish. Check the label or the bottle's description for peating before assuming it either way. For a first pour, try it neat in a Glencairn glass. The tulip shape concentrates the aroma, so you can pick out malt, fruit and oak before you taste. Then add a few drops of room-temperature water. Water loosens the whisky's aromatics and often softens any alcohol bite, which helps most at higher strengths. A single large cube in a rocks glass is a reasonable alternative if you prefer a cooler, slower pour. It mutes some of the delicate aromas but keeps the sweetness and grain easy to drink. In cocktails, Scotch works well in a Rob Roy, which is a Manhattan made with Scotch, sweet vermouth and bitters. A Scotch Old Fashioned, with a small measure of sugar or syrup, a couple of dashes of bitters and an orange peel, lets the malt and oak lead. A Whisky Sour made with lemon juice and a little syrup suits a lighter, fruitier style. For a Highball, pour over ice in a tall glass and top with chilled soda water at about two to three parts soda to one part whisky. That brings out the grain and a clean, dry finish, and it pairs easily with salty snacks, smoked fish or aged cheddar.